Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment.

This research explores the mechanism of ultrasonic pretreatment on enzymolysis of defatted wheat germ protein (DWGP). The enzymolysis reaction kinetics and thermodynamics were studied after ultrasonic pretreatments using a probe-type sonicator and an ultrasonic cleaning bath, and the results were compared with traditional enzymolysis. The results showed that both the traditional and ultrasonic pretreated enzymolysis fit well to first-order kinetics. Both the temperature and ultrasound had a positive effect on the enzymolysis of DWGP, with temperature playing a dominant role. Under the optimized conditions of DWGP concentration of 1% (w/v), Alcalase concentration of 2000 U/g, time of 10 min and temperature of 50 °C, both the probe and cleaning bath ultrasonic pretreated enzymolysis showed high polypeptide concentrations (231.019 and 231.320 μg/mL) and low energy requirements. In comparison with traditional enzymolysis, these methods significantly increased the reaction rate constant (k) by 166.7% and 144.4%, 92.9% and 85.7%, 28.0% and 28.0%, 16.1% and 12.9% at 20, 30, 40 and 50 °C, and decreased the activation energy (Ea), enthalpy of activation (ΔH), Gibbs free energy of activation (ΔG) and entropy of activation (ΔS) by 68.6% and 62.4%, 74.1% and 67.5%, 34.3% and 31.2%, 1.4% and 1.3%. It can be concluded that ultrasonic pretreatment of DWGP can remarkably improve the enzymolysis efficiency and consequently leads to the production of higher polypeptide yield.